Sunday 24 April 2011

Baking My Way: Rasberry-Filled White Chocolate Bar


I'll be honest, I really didn't like this one at all. It turned out pretty close to how it was supposed to (I put too much filling in) and I don't know what it is but I just didn't like the flavor. I thought I used a really good quality white chocolate but it still had that sort of weird taste that cheap white chocolate has.

I can't say I'll be trying this one again any time soon. (Note: This recipe doesn't work to substitute oil for the butter)

I rate this one a 1 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")



INGREDIENTS 
1/2 cup butter
2 cups white vanilla chips or 2 (6-oz.) white chocolate baking bars, chopped
2 eggs
1/2 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon amaretto or almond extract
1/2 cup raspberry spreadable fruit or jam
1/4 cup sliced almonds, toasted

DIRECTIONS
  • Heat oven to 325°F. Grease and flour 9-inch square pan or 8-inch square (2-quart) glass baking dish. Melt margarine in small saucepan over low heat. Remove from heat. Add 1 cup of the white vanilla chips (or 1 chopped white chocolate baking bar). LET STAND; DO NOT STIR.
  • Beat eggs in large bowl until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in white vanilla chip mixture. Add flour, salt and amaretto; mix at low speed just until combined. Spread half of batter (about 1 cup) in greased and floured pan. Set remaining batter aside.
  • Bake at 325°F. for 15 to 20 minutes or until light golden brown.
  • Meanwhile, stir remaining 1 cup white vanilla chips (or 1 chopped white chocolate baking bar) into remaining half of batter; set aside. Melt spreadable fruit in small saucepan over low heat.
  • Remove pan from oven. Spread melted fruit evenly over warm base. Gently spoon teaspoonfuls of remaining batter over fruit. (Some fruit may show through batter.) Sprinkle with almonds.
  • Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled. Cut into bars.






I've shared this recipe at:

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8 comments:

  1. I wanted to thank you for visiting my blog today - Concetta's Cafe!

    I am now your newest follower and I am excited to visit your site. I did try to link up to your blog hop - but did not see where to actually link. Did I miss it?

    I am going to put your button on my sidebar so I will be ready to link!

    Have a wonderful day!
    <><
    Concetta

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  2. Yum! This recipe is definitely something I've never even heard of before! It looks great but bummer it wasn't so tasty. I love your cute little dog sitting there :) I tried to link up a recipe but then noticed that it said the link up was closed so I wasn't sure if I could still partake!

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  3. Oh I love your blog! It is so clean and simple. And your photos are looking really good.
    I want to eat this it looks so yummy!
    Now off to check out more of your posts.
    Much Love,
    Crystal

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  4. I might have to make these to kiss up to my boss. She loves raspberry and white chocolate together. Thanks for linking up to Sweet Indulgences Sunday at A Well-Seasoned Life. http://www.wellseasonedlife.com/2011/04/sweet-indulgences-sunday-1.html

    Kim

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  5. It's too bad they didn't taste as good as they look. Did you use the whole wheat flour and oil like in the pictures, or the all-purpose flour and butter like in the recipe?

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  6. i used the whole wheat and the oil but it doesn't taste weird because of that i don't think. it's sort of hard to explain how they taste weird. they taste cheap, like cheap white chocolate but i bought expensive stuff...not sure if that makes a lot of sense

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  7. Raspberries and white chocolate are so good together. These bars must have been fantastic.

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  8. Yes, that does make sense, actually. I've had it happen to me too with white chocolate, and cost was not the reason. Now, I don't take a chance and only use European. The process and ingredients are different than in the U.S. (don't know about Canada).

    ReplyDelete

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